Maraschino angel cake
Maraschino angel cake
Ingredients Lbs. Ozs. Method
Egg whites 12 oz.
Cream of tartar 1-1/2 tsp.
Beat together at 2nd speed of 3-speed mixer until foamy.
Sugar 8 lbs.
Mix in gradually.
Salt 1/4 tsp.
Almond extract 1/4 tsp.
Add to above, mix at 3rd speed until stiff peaks form.
Cake flour 8 oz.
Confectioner's sugar 4 oz.
Combine. Gradually fold into egg whites.
Maraschino cherries, drained finely chopped 4 oz.
Fold into batter.
Cherry icing:
Confectioner's sugar 8 oz.
Butter, softened 1 Tbsp.
Maraschino syrup 1 1/2 tsp.
Almond extract 1/4 tsp.
Milk 2 Tbsp.
Combine; mix by hand until well blended.
Instructions: Spoon batter into ungreased 10-in. fluted or regular tube pan. Using a spatula, make a few cuts through the batter to remove air pockets. Bake at 350·F for 40-45 minutes or until top springs back when lightly touched. Invert pan on heat-proof funnel until completely cooled. Remove from pan. Ice and decorate as desired. Yields one 10-in. cake.
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